Ok, squash is that orange stuff from a jar that you feed a baby.  You see
these things in the grocery store, but who actually cooks them, right?  I
modified this recipe from a vegetarian cookbook I have.  It turned out
pretty tasty and was quite simple to make.  I mixed a bit of rice cereal
into Tom's to thicken it up a bit and add some grains.  He loved it!
Alyssa on the other hand only wanted to eat the toasted seeds.

This made a great first course and was warm and creamy without any dairy.
 You could float some soy sour cream on top for garnish.  This recipe
made about a quart of soup.

Kathy P.


Roasted Squash Soup

1 acorn squash, butternut squash or half of each
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
1 tsp fresh ginger, minced or grated
1 tsp curry powder
1 small tart green apple
1 small zucchini, chopped
1/3 cup sherry or apple juice
1 1/2 to 2 cups chicken or vegetable stock
1 tsp salt
pepper
pinch cayenne (optional)

Cut squash in half and remove seeds and fiberous matter.  Save seed to
toast for ganish if desired.  Place squash halves, cut side down on a
baking sheet and bake at 350F for about 45 minutes or until flesh is
tender.  Allow to cool slightly and scrape flesh into a bowl.

Meanwhile, heat oil in a medium skillet.  Add onion and saute for about 5
minutes until soft.  Add garlic, ginger, and curry powder.  Stir and cook
for about 1 minute.  Add apple and zucchini.  Add sherry or juice, bring
to boil and simmer about 10 minutes or until apple is tender.

In a blender or food processor, puree squash with 1/2 c. stock.  Process
apple mixture and combine with squash.  Bring to serving temp.  Adjust to
desired consistancy with additional stock if needed.  Adjust seasonings.
Garnish with toasted squash seeds.

Toasted Squash Seeds:  Separate seeds from fiberous material.  Wash seeds
and dry on paper towels.  Place on a lighly oiled baking tray and
sprinkle with desired seasoning (salt and just a touch of the curry
powder works well for this recipe).  Stir well and spread into single
layer.  Bake at 400F for about 10 minutes stirring occasionally or until
lightly browned.  Cool and store in a airtight container.
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